4 c. cooked squash, cut in small pieces
1 can cream of mushroom soup
1 beaten egg
1 c. grated cheese
1/2 c. chopped onion
3/4 c. herb seasoning (Pepperidge Farm)

Cook and drain squash. Gradually add milk to soup and stir in egg and then all other ingredients. Place into a casserole dish and top with 3/4 cup stuffing mix, 2 tablespoons butter and 1 cup grated cheese.

Bake at 350°F for 30 minutes.